Cozy AF French Chicken Stew
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- เผยแพร่เมื่อ 26 ก.ค. 2024
- Coq au Vin sounds fancy, but the dish itself is anything but. It's a cozy, comforting french chicken stew in red wine sauce and it's a necessary recipe to have in your arsenal. Click here betterthanbouillon.com/brian and use code BRIAN at checkout for free economy shipping within the US on 2 or more jars of Better than Bouillon.
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RECIPE (makes 4 portions)
▪3lb/1.5kg skin on chicken drumsticks (about 10)
▪1 bottle (750mL) dry red wine
▪150g/4pcs thick cut bacon
▪225g (~2c) Pearl onions or shallots
▪225g (3 med-large) carrots, large diced
▪1lb/450g crimini mushrooms (baby bellas), quartered
▪Olive oil
▪Salt
▪Water
▪25g (1 1/2T) tomato paste
▪25g (4-5 cloves)minced garlic
▪75g (1/3c) cognac
▪40g (1/3c) ap flour
▪300g full bodied chicken stock (or 300g (1 1/4c) water + 25g (1 1/2T) Better than Bouillon + 3 gelatin packets)
▪2 springs thyme
▪2 bay leaves
Add drumsticks into ziplock bag and add 750mL of wine. Marinate in the fridge for 20-30 min.
Remove chicken from wine and lay drumsticks out on a parchment lined sheet tray. Save the wine for later. Dry chicken on all sides well. Bake at 450F/230C for 20-30 min.
To prep the rest of the ingredients, slice the bacon into lardons (rectangles).
Cut off the pearl onion poles and peel.
Cut carrots into large dice
Clean and quarter the mushrooms
Preheat dutch oven over medium heat. Add about 2T of olive oil followed by bacon. Stir and render bacon for 10-12 minutes, stirring often, until browned. Transfer to a paper towel lined plate, leaving as much bacon fat in the dutch oven as possible.
Return pot to heat and add mushrooms and a pinch of salt. Stir and add about 2T of water if needed to release bacon fond. Stir and continue to cook for 5-6 min until they’ve softened and have begun taking on color.
Add pearl onions, carrots, and a large pinch of salt. Stir and sweat until veggies have lost some moisture. Stir in tomato paste and garlic. When tomato paste has become a rusty color, deglaze with cognac, scraping up fond in the pot as you go.
When cognac has evaporated, add flour. Stir and cook until pasty. Add reserved wine from chicken marinade. Add full bodied chicken stock. Once stirred in, add rendered bacon adn bring to a simmer.
Add chicken back into the dutch oven with broth and veggies along with any resting juices, making sure to submerge meat as much as possible.
Add herbs and top with a parchment lid. See video @8:17 to see how to make it
Load dutch oven (with parchment lid) into a 350F/175C oven to braise for 40-50 minutes.
Remove from oven to check chicken texture. It should be pull apart, but still a bit firm and not totally fall apart. Once it’s at that point, remove chicken from the pot and set aside.
Heat cooking liquid and veggies over medium high and bring to a simmer to reduce for 10-15 minutes. Season to taste with salt.
Finally, add chicken back into the reduced sauce once more and baste to reheat.
Serve over egg noodles.
EGG NOODLES
▪200g (5-6c) dried egg noodles
▪50g (1/4c) pasta water (reserved from cooking pasta)
▪100g (7T) cold butter
Boil to package instructions, reserving about 1/2c pasta water. Drain, return pasta to pot with starchy water and cold butter. Stir and toss to emulsify butter with water and glaze noodles.
CHAPTERS
0:00 Intro and baking the chicken
1:37 knife work/veggie prep
3:00 Cooking the stew
7:37 finishing the coq au vin and reducing cooking liquid
10:10 making the egg noodles & serving
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra...
#coqauvin #frenchrecipe #chickenrecipe - แนวปฏิบัติและการใช้ชีวิต
He did it. He finally got Better Than Boulllion to sponsor.
literal sponsor goals
I didn’t know they did sponsorships. Never seen one. You’ve arrived
@@BrianLagerstrom all I gathered from this sponsor spot is "this is the best sponsor ever for me yes"
so I guess I gathered right
@@BrianLagerstrom Really? FFS.
Corn syrup, xantham gum yum yum
"Save That Sack of Chicken Wine" sounds like a killer country song.
🐓🍷🎶🤣
I’ve been married 14 years. I am a fairly decent home cook. So is my husband.
Watched this at lunch. Went grocery shopping. Made this for dinner.
I have never in my entire marriage gotten so many compliments on a dish.
Team Shallot!
Black Box Cab Sav.
it's wholesome that Brian got sponsored *because* he always loved the product
I've been wanting to make this for weeks since I 1st saw this, and I finally did, and it came out AWESOME! I used peppered bacon, and it gave it a little kick.
I'm a cook at a health care facility, and I can totally make this at work. We have 80ish residents, and boneless thighs would be perfect, even if they do fall apart. We've also had leg strips before that we used for a stir fry that's not on our menu rotation anymore.
I can't wait to make this again!
Great video Brian. Just wanted to say, I appreciate how specific you are with your recipes/videos. I don't ever have to guess how to make something when I am following along. And I have made A LOT of your recipes, all with success. Looking forward to making this one. Keep up the good work, man. Cheers!
Great to hear that. Thanks!
i love your videos - there's not an ounce of fat on them. they're quick, you explain why you're doing things the way you're doing them in a way that's educational and informative and why it's better than other methods, and it's accessible enough that even the most beginner of beginners like me feel like i can make something really good even though i don't have a lot of experience. thank you!
I’ve been making this dish for as long as I can remember. I use a mix of drums and thighs because why not? I also use Malbec for the wine because the flavor is intense when cooked, and I always toss in a handful of frozen peas at the end because green. That final reduction is key, and it took me forever to figure that out! Thanks for sharing. 👍
Malbec ,, the winter wine of choice at our house.
Thanks for posting !
The fact that Better Than Boullion sponsored your video is brilliant. I’ve been using their product for the last 2 months BECAUSE OF you, BRIAN LAGERSTROM. The least they could do is throw you a roasted bone than has been simmering for 6+ hours.
Thanks Bri! Made this tonight for a friend's visit, along with your "better" baguette, your roasted brussels sprouts, and your apple galette for dessert, plus your cinnamon bread with a twist this morning for breakfast. Everyone loved everything. Thank you for your meticulously researched, well documented, and brilliantly videod recipes. You are truly in a class of your own.
Can I come over?? Omg what a delicious spread
@@ktamsiinIt was a fun day.
The parchment lid is genius. And glad you recommend oven roasting the chicken. I look forward to making this soon.
Can't go wrong with a nice Coq on a cold winter day!
Nice Coq on a cold winter day 😩👌
😎
I really like how you highlight how proteins should be cooked to minimize cooking time. I don’t think many people understand your departure from the traditional recipe. Roasting the chicken drumsticks is a huge time saver with better results. While pricey, the cognac deglaze was amazing. The results were really amazing. Nice work!
Made this tonight and I’ve never been more impressed by this dish! Genuinely the best I’ve ever tasted. So many compliments by everyone.
Just made this last night. My wife and I totally loved it. I'm looking forward to doing more of your recipes!
Congrats on landing Better than Bouillon as a sponsor. That’s massive.
Your Beef Burgundy recipe was amazing, so the Chicken Burgundy is sure to be a flavor bomb of comfort food. I made the beef burgundy and immediately had to make it again to share with my extended family for the holidays.
I make it for Xmas every year thanks!
Brian got my husband cooking and I can never say thank you enough!!! This is one of our favorites in colder weather
Classic B-man. Pro techniques, well-tested recipes, debunks tradition (searing chicken in skillet), relevant sponsorship, all delivered with flawless production values!
Thank you very much for this! Been a little self conscious about the content lately. This helped!
This is happening on Saturday. Great video. I've used Better than Bouillon for along time now. Glad they are your sponsor. Also, been a treat to watch your subscribers balloon. Your first hooked me w/ your one dough 3 loaves video. It was that video that got me into the bread maker I am now. Good work Brian.
so cool to hear, Paul. thanks for being here.
Ça semble délicieux! Bon travail Brian 😊
That's EXACTLY the type of dish I dream about during winter! I'm definitely cooking it, looks absolutely DELICIOUS
Congrats on the Better than Bouillon sponsorship! I've been a huge fan of yours for over a year. You're in my top three TH-cam cooks and your videos are by far the easiest to follow out of them. I make your stovetop Mac and Cheese all the time! This is a long way of saying, you've earned this and you should be very proud.
Thank you for the roasting tip! I've had all the problems you discussed Trying to brown the chicken in my dutch oven. I think I'll try this recipe this Sunday b/c it will be rainy and cold, and I'll be home all day!❤
I loved your stew recipe last year, so I’m super excited to make this!
Hey Brian, I cooked this dish on Christmas Eve for my mom and I and I loved the baking of the chicken in the oven. I tried other Coq au Vin recopies, and I came to the conclusion that the skin just doesn't taste good, and I always regretted it that it didn't remove it. But with your baking idea it was so so good. Thanks a lot!
Can’t wait to try this. I love how you brought up how the bits were gonna burn so you deglazed. And yes Better than Boullion is quite possibly the greatest thing since sliced bread.
Absolute winner of a recipe here. We joined it with Chef John's mashed potatoes au gratin and a nice zinfandel, and OMG. This is going to be a winter staple at our house.
Hey, Bri. Made this tonight for my wife's birthday. It was a hit. Thank you for another wonderful recipe.
Poule au pot being a Chicken Bourguinon is like saying carbonara is mac'n'cheese. As a French I can't accept this war crime.
Just made this, can confirm it was delicious. I used extra mushrooms and bacon and regret nothing. Also added a little fresh ground pepper. Wonderful comfort food. The flavor is almost overwhelmingly savory 🤤
I love all your recipes, I’ve made so many! I happen to have an open bottle of red wine left over from a party so I am making this immediately.
Hey Brian, just wanted to let you know that your Chili recipe is basically a staple in my kitchen now. Made it again the other night and it's SO freaking good !!!!
NICE IM ABOUT TO REDO that MF fr round 2.
@@BrianLagerstrom be careful bro.
@@BrianLagerstromI'm just going to throw this out there. Caveat: I'm not a culinary person at all. I basically learned to cook in the last few years watching guys like you and Ethan C. cook on TH-cam.
That being said, I'm a big chemistry nerd. Something that always bothered me about most internet chili recipes: almost everyone starts with dried chilis, which is awesome, but then they turn them into a paste with water. The problem with this is that most of those chili aromatics should be fat/oil soluble... right??? Wouldn't the better move be to grind them down into a powder and cook the chili powder into a low-temp oil like you'd do with spices in Indian cuisine? Or am I misunderstanding the flavors that come out of dried chilis?
Am I crazy???
This was my first time making this and I was torn between a few recipes but decided on this one. This was one of the best things I've cooked recently. I don't cook with a lot of wine sauces but this was so delicious I might have to try more. Sweet and savory, the chicken was cooked perfect and tender but honestly the vegetables were my favorite part. The carrots tasted and felt like they were cooked in the perfect pot roast, the onions were little pockets of flavor and the mushrooms embodied the entire thing. I will make this again and soon.
You’re the best. I have cooked and baked several of your dishes. They are just fabulous. Keep up the good recipes. They put a smile on my face.
This recipe is amazing. The gravy turned out perfectly!
Cooked it twice, came out two times perfect and quite "robust". Everyone loved it. Thanks.
I’ve prepare it for my whife, today. As I didn’t have any cognac left after Christmas, I added a few drops of Worcestershire to make it a bit sweeter.
Wife is delighted, she used to eat it a lot when she was working in France as au pair. Thanks for inspiration and a really nice guide.
What an elegant meal. Thanks Brian for showing us how to cook the drumsticks and egg noodles correctly. This is so well done because contrasting textures really adds to a braised dish like this beauty. I know why you're such a fan of gelatine, the footage of your sauce is so silky
Pro Level= I've made this 15/17 times over the years.
Thighs/Legs, in Vin, in the oven is vastly superior to 'braising' in the Le Cruset.
This is a Brilliant suggestion, and Thank You Sir !
I watched very carefully. Very nice job.
A brilliant suggestion, and not one that I'd actually considered before.
Subscribed, Liked, and that Bell RUNG !!!!
I always have to be pick the right moment to watch your videos, preferably just before dinner. If I watch them late at night I get so hungry that I start snacking :D
Roasting the drumsticks in the oven is such a good idea ! I'm adopting the method for my next coq au vin (I make it at least twice a year, 'cause I'm French). Thanks !
I learned so many techniques from this video, but the pasta water + butter sauce for the egg noodles is my favorite.
Absolutely delicious! I followed the instructions to the letter and the results were excellent. The process was very well explained and I had no problems. Son loved it. Next time I’ll increase the pearl onions because they really are the star of the show. Thanks Brian.
Welp, I know what I'm doing with the pack of drumsticks in my chest freezer..! So much easier than Julia's method - LOVE your using solely drumsticks & oven roasting them vs. browning in the pan. The whole recipe is so much quicker overall as well. Thanks for the bonus trick about the noods. Another winner, Bri - can't wait to make it!!
On the cognac note, it is delicious in any mushroom dish, I use it to de-glaze so many dishes, especially goes well with herbs like Thyme and Rosemary. Great recipe Bri
Agree Mush and yak are legendary combo.
This. Is. Great. Seriously man never stop. I love your content. Approachable and simple but mildly challenging too (somehow), and every single recipe of yours I make is amazing. Make a cookbook please.
Amazing recipe! Such a deep flavor but still such a simple recipe
Made this as a somewhat amateur cook and my family absolutely loved it. Thanks for making me look like I know what I’m doing! 😂
Looks fantastic, Brian. Can't wait to give it a try!
This was Phenomenal! It's now my new recipe for Coq au vin, thank you!
Amazing as always, Brian. Saved to my book of recipes.
Love your recipes as usual.
Looks great!
After recently making your beef stew and beef stroganoff recipes (both of which were amazing), chicken sounds like a good way to bring some variety. This looks delicious!
I made a sausage lentil soup last night using Better Than Bouillon Ham flavor… perfect!
I love that stuff, and I’ve stopped buying stocks altogether!
I cooked this recipe today and it was a hit. Thank you Brian.
Damn, I love this channel !! Coq au Vin and braised dishes are my go to, all winter.
Thank you for the ' wine soak ' tip !
Thank you for the baking the chicken ( and dried ) tip !!
Thank you for the added 'Better Than ' tips, I bought the stuff and needed some more ideas.
Thank you for the Cognac and deglazing tips !
Thank you for the ' parchment lid tip ' ,, genuis !
Those heavy cast iron french pots of ours have lids that seal too tight to use in the oven. Without one, too much evap goes on.
( If you don't have them, try to save up and buy them on sale, gradually build your collection ) Cooking is never the same ,,,
Thank you for the remove chicken and tighten up the sauce tip !
You upped my game this year, my sophisticated foodie family, really noticed ,,,,
Gonna make this recipe over and over.
I also want to thank eveyone who comments on this channel, GREAT group of people.
Really nice and talented YT'ers collect very fine followers.
First time I’ve seen that parchment lid technique-handy!
This dish with heavy cream and white wine - “white coq au vin” - is literally life changing. Worth giving a shot and more complementary flavors imo
I really love the ‘full bodied stock’ tip. Excellent idea.
Looks really good!
love your videos man!
One of your rare recipes that’s actually approachable for the average home cook.
Made this for dinner tonight. Oh my. So delicious. Will be adding it to my rotation.
Made your grilled bbq chicken drumsticks and my family loved them!Only thing is I bought to many drumsticks and I had no idea what else to use em for until now! Can’t wait to make this tonight
How did it go man?
I've used your geletin/BTB trick for stock since long before the BTB sponsorship came through and I love it. I rarely have the time or energy to make stock (especially beef stock which gets expensive). I've gotten to the point that any time a recipe calls for stock I mix up some BTB/geletin stock instead of reaching for the carton.
Hey Brian,
I've made a few of your things but this was by far the most flavorful and all around delicious.
And the next day it was even better.
I only had one packet of gelatin but what a difference in mouth feel. After it cooled overnight it was meat jello. LOL
I served it on some wild rice and loved it.
Keep up the great content!
My Great Great Grandmother Immigrated from Bordeaux to US about 1880.. I'm 1885 she opened a true Farm to Table French Restaurant in the Western Hills of the Sonoma Wine Country. This dinner was prepared similar to this with Zinfandel Wine, and also another version with Chardonnay. Often with Yeast Dumolings floating atop. Lemon juice was included in the Chardonnay version. There also was another Stuffed Chicken Dish Served that included Sour Cream, and Wild Rice in the Stuffing mix.
Made the recipe today...turned out great. Thanks!!
Thanks for the awesome recipe! I made it, it's the best coq au vin I ever made. 🥰
This looks SO GOOD
Looks good, I plan on making this soon
I can't wait to try this Brian! Love the video. Regards.
Yooooo!!! I was literally searching your channel for a Coq Au Vin recipe 2 days ago! My wife and I have been binge watching all the Top Chef seasons…(it inspires us to try and chef it up in the kitchen) and wanted to try our hands at a Coq Au Vin. Love your channel and easy AF recipes….for the most part. Thank you for doing this recipe.
I made this yesterday following your recipe. It was amazing. Looking forward to more like these.
Pot roast next week! Thanks for trying
I'm definitely going to give this a whirl! I had this floating in my mind for a couple of weeks. I even picked up a couple of bottles of wine last week! Really like your sponsor too. I've been using BtB for years. It's phenomenal and works easily in lots of applications!
I can't wait to try this. Your recipe looks simpler than others I've seen, and it yields the same results.
thanks lad, prob gonna try it.
Looks great Brian! Really like the idea of the chicken in the oven instead of the pot which saves time.
Love it bro, thanks!
Made this for New Year's Eve.
Absolutely amazing. Delicious. Wonderful.
Thank you, Brian, for helping me up my kitchen game in 2023. Looking forward to 2024!!
Finally, a coq au vin recipe that solves all of the problems. 🙏🙏
Oooh! Looking forward to this one! Thanks, Bry ✌🏽
I just recently made Coq Au Vin (hat tip to Sip and Feast) and I really want to try this with the roasting tip! What a great idea! As always, I learned something new and awesome. :)
JIM IS LEGEND.
I made this recipe exactly per the directions in the video description, including the Better Than Bouillion with 3 packages of gelatin substitution - the only difference being, I substituted an Instant Pot for the Dutch oven, and instead of cooking for 40-50 minutes, I pressure-cooked on Manual with the timer set to 15 minutes - for an early Valentine's Day supper last night for my wife and myself - and my wife said she thought it was the most delicious dish she'd ever eaten. Even though I'm no slouch in the kitchen, I would have to say it's probably the best dish I've ever cooked in my 50+ years cooking. Thank you so much for sharing your perfectly detailed instructions on how to cook this demanding but amazing delicacy!
Thanks for trying!
Finally a sponser that I actually know about and I already use. They are actually really good
Looks awesome! Def going to give this one a test drive :)
I love how this looks and may just end up trying a modified version of it (I can't eat mushrooms so I'd just omit or substitute those)
awsome. didnt know this dish existed. I will need to make
Well this is a dream come true. Coq au Vin is my favorite thing to make and now I get to make my favorite YT chef's version. I know what I'm having for dinner Saturday.
Got my ingredients tonight and I'm very excited to make and eat this thing tomorrow
i was studying in a place a few years ago where red wine was the same price as bottled water, and the tap water wasn't potable. Not much of a drinker myself, so I felt like I needed to learn some recipes that took advantage of super cheap red wine...coq au vin. Since I was a student, I tried to save money where I could. You could do this without the bacon if you want. At the time I just used white onions and carrots, which also were fine. Really you're just aiming to get as much fonde as you can for the meaty flavour, then braise to transform that red wine (and tomato paste) into a really meaty sauce. I put it over white rice and I ate this almost every day for a year.
I used up my whole jar of better than bouillon making rice in my pressure cooker. Adds a lot of flavor! 🤝
Big fan; love that he pulled the legs out then reduced that sauce!
But for those curious, I highly recommend trying _Balthazar_ brasserie’s (NYC) recipe. To this day, one of my top 5 dishes I’ve ever cooked.
A lot of Brian’s caveats & warnings are moot in that one. 🤔🤟✌️
Love your vids, Bri! Always entertaining as well as very informational. Would love to see some more vegetarian dinner/weeknighting options, I love the idea of weeknighting but don't like eat meat so a lot of that series doesn't vibe for me. It would be great to see what I could do besides pan-seared tofu and some steamed veg for dinner!
Cooking with wine is always a winner! 😁🍷 I've eaten this dish before, but with pickled onions, it really tastes great! Thanks again for this recipe! ❤
it was so tasty and yummy thank you sir brian for the recipe
Great to see the sponsorship from BtB again, that stuff looks fantastic. We don't have anything like it in sweden, just stock cubes and something called "fond" which is basically stock cubes in liquid form.
My dad uses ruby port instead of wine, and a whole stock-boiled chicken. It's a very metal dish of intense dark sauce and tender chicken and you have to pick around the bones to get at it (because he can't be arsed to do anything except remove the spicebag). I love it, one of my favourite things he makes.